Le Cordon Bleu

University

Diplôme de Boulangerie

Our Diplôme de Boulangerie has been specifically developed to meet the needs of the expanding culinary sector of the hospitality industry. The programme aims to provide you with the classical and practical skills of Boulangerie arts, kitchen management, and gastronomy.

Across the course, you will learn a large variety of Boulangerie techniques like basic bread doughs, viennoiserie, and creating and managing your own starter cultures for sourdoughs. You’ll get a chance to develop your creativity while also growing your understanding of how to run a small business.

This programme will provide you with knowledge of all aspects of the Boulangerie trade. You will learn through demonstrations, practical application, lectures, and on site industry visits.

The course is led by Master Baker Dominique Moudart. Dominique has spent more than 30 years perfecting his Boulangerie skills, including seven years spent travelling across France to discover local bread varieties and production techniques.

Please note: Our Diplôme de Boulangerie may be studied simultaneously with our Diplôme de Pâtisserie.

Entry requirements

High school diploma or equivalent, evidence of English language. All students must be aged 18 years or over.

Course modules

The Diplôme de Boulangerie is a 180 hour course and is comprised of three modules that are each 60 hours long.

Boulangerie Module I

Students will learn all aspects of basic Boulangerie preparation, such as:

Straight mixing methods in basic bread dough

Lamination processes

High and low percentage butter bread dough (and brioche)

Working with lower gluten quality cereals

Higher hydration dough method

Pastry cream and fillings for baked pastries

Students will also cover food preparation theory where they will be instructed on baking methods, products and ingredients such as the composition of flour, dairy and sugar.

Boulangerie Module II

The second module is designed to give students a strong understanding in more advance techniques such as:

Different types of pre-fermentation methods

Developing decorative skills

Knowledge of different flavoured breads

Shaping breads and pastries

You will also learn about the nutritional content of items produced in the bakery kitchens enabling you to develop your awareness of allergens and food intolerances.

Boulangerie Module III

The final module focuses on advanced preparation and artisan Boulangerie techniques. Students will develop their knowledge of:

Interrupted baking processes

Using natural levain

International breads

Gluten free alternatives

Alongside mastering intricate techniques, students will also work on creative and decorative pieces and develop their understanding of equipment that can help maximise production in a professional bakery.

Approx 6 hours per week.

Fees

The course costs £8,736. The course fee includes ingredients, course manual and equipment.